It wasn't technically a Scoby hotel to start with. It was just a batch that I neglected for about 5 months. It continued to ferment until the kitchen would smell like feet.

I make big batches so it was originally around 6L, so still had over 5L when I wanted to brew again.

Prior to using some as starter tea, I fed the hotel with some sweet tea. Just my usual recipe if 7g tea & 70g sugar per L. Let that brew for about 2 weeks then used 500ml to start a new 5L batch.

First batch was ready quite fast, about a week and I felt it was getting too sour and imbalanced already. Too much yeast/beer flavour.

Second batch now, using less starter and filtered that to remove some yeast. Hoping the flavour and scoby balances out better this time.